Wednesday, June 15, 2016

Patty Cake Bars With Cinnamon Frosting

 Patty Pan Squash is so much fun. It is one of the hardiest summer squash I grow.

You're gonna love these Patty Cakes! Patty Pan squash really puts an apple taste to the cake. The squash makes them so moist and the raisins and coconut add so much natural sweetness.

I think it is a misunderstood squash and folks are missing out. This might be especially true for people who love zucchini squash.

I always get asked how to use the patty pan, also know by scallop squash. 

There is a million ways to cook a summer squash. It can even be eaten raw!

I love to grate the patty pans and add it to many different types of dishes and baked goods.

I also love slicing it in its saucer shape when the grill is on. By brushing them with a bit of olive oil and garlic powder, is a grilled delight indeed.

Basically this squash can be sliced, or diced or shredded just like one would do with any other type of summer squash.

Have fun and enjoy!

A Taste of Home recipe modified

I cut the butter way down. There really is no need for what it originally called for. It is so moist all on its own.

I changed the sugars too. Buy using the honey and no refined sugar (also cut way back) it is plenty sweet with the coconut and raisins. I probably could have used 1/4 cup on the turbinado.

The frosting could be eliminated....but then...this is a treat not intended for everyday eating ~Pammy


  • 1 stick unsalted butter, softened
  • 1/2 cup raw pure cane sugar (turbinado)
  • 1/4 cup raw local honey
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1-3/4 cup unbleached organic flour
  • 1-1/2 teaspoons baking powder
  • 2 cups shredded patty pan squash (zucchini works too)
  • 1 cup raw organic coconut
  • 1/4 cup organic raisins
  • 2 cups confectioners' sugar
  • 1 teaspoon fresh ground cinnamon
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons milk


  1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to the creamed mixture. Stir in patty pan squash, coconut and raisins. Spread into a greased 15-in. x 10-in. x 1-in. baking pan.
  2. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, combine confectioners' sugar and cinnamon in a bowl. Stir in butter, vanilla and enough milk to achieve spreading consistency. Frost bars before cutting. Yield: about 5 dozen.

Happy Gardening!


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